Vegan Chili and Corn Chip Pie

We’re taking a quick and easy bean-based chili and baking it with corn chips for a hearty casserole fit for a crowd.

Got leftover chili? Perfect—you’re one step closer to a hearty baked (and vegan!) version of this game-day classic. Just add a bag of corn chips, and you’re all set to dig into a heaping bowl of Southern-style nostalgia. Serve this meal as is, or dress it up with vegan cheddar cheese, lettuce, red onions, vegan sour cream, or pickled jalapeños. Either way, you’re a winner!

What you do:

1. Preheat oven to 350 degrees.

2. Into a medium-sized pot, add lentils and water with ⅛ teapoon salt. Bring to a boil, then reduce heat to low. Cover and simmer for 35 minutes, or until lentils are softened and cooked through. Remove from heat, season with chili powder, cumin, remaining salt, black pepper, paprika, garlic powder, onion powder, oregano, and red pepper. Stir to combine, and use a potato masher to partially mash lentils.